Old-Fashioned Beef Pot Roast

Name: Old-Fashioned Beef Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast (cut into 2 large pieces); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 tablespoon olive oil; 1 yellow onion (chopped); 2 carrots (peeled and cut into 1-inch pieces); 2 celery stalks (cut into 1-inch pieces); 2 clove garlic (minced); 2 cup beef broth; 0.5 cup dry red wine ((optional)); 1 tablespoon tomato paste; 2 bay leaves; 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 pound red potatoes (halved); 1 crusty bread (for serving)

Slow-braised beef chuck roast with tender carrots, potatoes, and celery, yielding a rich, savory gravy, served with warm crusty bread.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $10.72/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound beef chuck roast (cut into 2 large pieces)
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 tablespoon olive oil
1 yellow onion (chopped)
2 carrots (peeled and cut into 1-inch pieces)
2 celery stalks (cut into 1-inch pieces)
2 clove garlic (minced)
2 cup beef broth
0.5 cup dry red wine ((optional))
1 tablespoon tomato paste
2 bay leaves
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1 pound red potatoes (halved)
1 crusty bread (for serving)

Instructions

Preheat oven to 325°F (160°C). Season beef chuck roast with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
Add chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Deglaze the pot with dry red wine (if using), scraping up any browned bits from the bottom. Cook until liquid is almost evaporated, about 2-3 minutes. Stir in the tomato paste.
Return the beef to the pot. Pour in the beef broth. Add bay leaves, chopped fresh rosemary, and chopped fresh thyme. Bring to a simmer.
Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5-3 hours, or until the beef is fork-tender.
Add the halved small red potatoes to the pot during the last hour of cooking. Continue to braise until potatoes are tender.
Once cooked, remove the pot roast from the oven. Let it rest for 10-15 minutes before serving. Discard bay leaves. Shred the beef into large pieces. Serve hot with the vegetables and gravy, alongside slices of crusty bread.

Notes

For an even richer flavor, add a splash of balsamic vinegar towards the end of cooking. Leftovers can be repurposed into pot roast sandwiches.

Nutrition (per serving)

Calories: 780
Protein: 72.5 g
Carbohydrates: 45.2 g
Fat: 33.1 g
Fiber: 9.5 g
Sodium: 1350 mg
Saturated Fat: 11.8 g
Sugar: 10.2 g
Cholesterol: 180 mg